You know the ones. You reach into a bag of Licorice Allsorts and there they are—those weirdly geometric, layered little cubes that look more like dollhouse furniture than actual food. Most people just call them pink white black licorice candy, but if you want to get technical about it, you’re looking at the backbone of the British confectionery tradition. These things have been around since the late 1800s. They aren't just candy; they’re a design icon.
Honestly, it’s a bit polarizing. You either love the chewy, fondant-heavy texture or you think it tastes like eating a scented candle. There is no middle ground here.
The "pink white black" combo usually refers to the classic Licorice Allsorts mix, specifically the layered "sandwiches" or the round "buttons" covered in tiny nonpareils. It’s a specific vibe. You’ve got the dark, earthy bite of the licorice root extract clashing with the sugary, almost floral sweetness of the coconut-flavored fondant. It shouldn't work. On paper, it sounds like a mess. But for millions of people globally, it’s the ultimate nostalgia trip.
The Weird History of How Pink White Black Licorice Candy Happened
It was an accident. Seriously.
Back in 1899, a sales rep for Bassett’s named Charlie Thompson was trying to sell different types of sweets to a customer in Leicester. He had them all separated—the chips, the rocks, the buttons, the sticks. Legend has it he tripped, or maybe he just got frustrated, and all the different candies scrambled together on the counter. The customer looked at the pile of pink, white, and black shapes and thought it looked better than the individual pieces.
That’s how "Allsorts" were born.
Before that, candy was pretty boring. You had your lozenges and your drops. Suddenly, you had these multi-colored, multi-layered constructions. The pink and white parts are basically a sugar paste called fondant, often flavored with a hint of coconut or fruit, while the black parts are the actual licorice.
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The manufacturing process is actually pretty cool to watch. They use a process called extrusion. The fondant and the licorice are pushed through nozzles simultaneously to create those perfect layers. It’s like a giant, edible 3D printer that’s been running for over a hundred years.
What’s Actually Inside These Things?
If you look at the back of a bag of Bassett’s or even the Haribo versions, the ingredients are pretty straightforward, though definitely not "health food." You're looking at sugar, molasses, glucose syrup, wheat flour, and shredded coconut.
The black part—the star of the show—gets its flavor from the Glycyrrhiza glabra plant. That’s the real deal licorice root. It contains glycyrrhizin, which is about 50 times sweeter than sugar. This is why some people find the taste overwhelming. It’s a complex flavor. It’s bitter, sweet, and salty all at once.
The pink and white layers are there to temper that intensity. Without the sugary fondant, pure black licorice can be a bit much for the casual snacker. The pink dye is usually beetroot red or cochineal, giving it that vibrant, slightly artificial look that makes it pop in a glass candy jar.
Why the "Pink and White" Versions Taste Different
Have you ever noticed that the pink squares taste slightly different than the white ones? You aren't imagining it. While the base is usually a coconut fondant, manufacturers often add subtle fruit notes to the pink layers. It’s usually a faint strawberry or raspberry flavor. The white layers tend to be pure vanilla or plain coconut.
- The Sandwich: Two layers of licorice hugging a layer of pink or white fondant.
- The Jelly Button: A round licorice center covered in pink or blue sugar beads (nonpareils).
- The Roll: A spiral of licorice and fondant that looks like a tiny Swiss roll.
Some people peel them apart. They eat the fondant first, then the licorice. It’s a whole ritual. It's like eating an Oreo; everyone has their "system." If you just pop the whole thing in your mouth, you get the intended experience—the way the creamy fondant cuts through the dense, sticky black licorice.
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The Health Debate: Is Black Licorice Actually Dangerous?
We have to talk about this because it pops up in the news every few years. The FDA has actually issued warnings about eating too much black licorice, especially for people over 40.
The culprit is that glycyrrhizin I mentioned earlier. It can cause your body's potassium levels to drop. When that happens, some people experience heart arrhythmias, high blood pressure, or even congestive heart failure.
But don't panic. You’d have to eat a lot of it. We're talking about two ounces of black licorice a day for at least two weeks to really put yourself at risk. Most people aren't doing that. The pink white black licorice candy in a mix is actually "safer" in this regard because the licorice content is diluted by all that sugar and coconut. Still, if you have a heart condition, maybe don't go through a jumbo bag in one sitting.
How to Spot High-Quality Licorice
Not all pink white black licorice candy is created equal. If you buy the cheap stuff at a gas station, it’s going to be waxy. It’ll stick to your teeth like industrial adhesive.
If you want the real experience, look for brands that use real molasses and natural colors. Dutch licorice is famous for being some of the best in the world, though they tend to go heavier on the salt (salmiak). For the classic "pink and white" aesthetic, British brands still hold the crown.
- Check the texture. It should be firm but give way easily when you bite.
- Look for "natural flavorings."
- Avoid anything where "corn syrup" is the very first ingredient if you want the traditional flavor profile.
The artisanal candy movement has also started embracing these old-school designs. You can find boutique shops in places like Brooklyn or London making "gourmet" versions with organic ingredients and real fruit juices. They’re expensive, sure, but the flavor is worlds apart from the mass-produced bags.
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Why This Candy Won't Die
It’s weird. In an age of extreme sour candies and high-tech chocolate bars, this Victorian-era snack is still everywhere.
I think it’s because it’s visually striking. It looks like pop art. Brands like Kate Spade and various interior designers have used the "Allsorts" pattern for everything from handbags to wallpaper. There is something fundamentally satisfying about those crisp lines and contrasting colors.
It also taps into a very specific kind of nostalgia. It’s the "grandma’s house" candy. Even if you didn't grow up with it, the flavors feel historic. It's a connection to a time when candy was a special treat, not something you grabbed mindlessly at a self-checkout.
How to Use Them Beyond Snacking
If you find yourself with a surplus of pink white black licorice candy, don't just throw them in a bowl. They actually work surprisingly well in other contexts.
- Cake Decorating: Because they are so geometric, they are perfect for making borders on cakes or creating "buildings" for a gingerbread house.
- Cocktail Garnish: A pink and black layered square on a toothpick looks incredible over a dark, herbal drink like a Negroni or something featuring Sambuca.
- Gift Jars: They are arguably the most photogenic candy. Layering them by color in a Mason jar makes a great, cheap gift that looks like it cost twenty bucks at a boutique.
Practical Steps for the Licorice Lover
If you're looking to dive deeper into the world of pink, white, and black licorice, start by comparing the major players. Buy a bag of Bassett's (the original) and compare it to a store brand or a Nordic variety. You'll quickly notice the difference in the "snap" of the licorice and the graininess of the fondant.
For the best storage, keep them in a cool, dry place in an airtight container. Licorice is notorious for drying out and becoming rock-hard if left in the open air. If yours does get too hard, a quick trick is to put them in a sealed bag with a slice of fresh bread for a few hours. The moisture from the bread will soften the candy right back up.
Next time you see that flash of pink and white against the dark black licorice, grab a bag. Even if you haven't had them in years, your taste buds have a long memory. You might find that the "old person candy" is actually the most interesting thing in the aisle.
Check the labels for wheat flour if you're gluten-free, as almost all traditional licorice uses it as a binder. If you need a GF version, you'll have to look for specialized brands that use rice flour or cornstarch instead.